Turkey Pie With Potatoes, Squash, Chard and Cheddar

Name: Turkey Pie With Potatoes, Squash, Chard and Cheddar
Total time: 1 h 30 min
Yield: 10 servings
Cuisine: american
Ingredients: 1 pound frozen puff pastry sheets, thawed, or homemade flaky pie dough; 2 ounces thick-slice bacon, cut into lardons; 1 small onion, very finely diced; 2 cups chopped cooked chard or other greens, squeezed dry and cooled; Salt and pepper; 1/2 teaspoon crushed red pepper flakes; 2 cups leftover mashed potatoes (from about 2 pounds potatoes), cooled; 6 ounces coarsely grated sharp Cheddar (about 2 cups); 2 cups chopped cooked dark turkey meat, or a mixture of dark and white meat; 2 teaspoons chopped rosemary; 2 cups leftover mashed squash (or roasted cubes), cooled; 1 beaten egg, for glaze

By David Tanis

Updated Nov. 7, 2022

Turkey Pie With Potatoes, Squash, Chard and Cheddar — Karsten Moran for The New York Times

Total Time: 1½ hours
Rating: 4(80)
Comments: Read comments

This layered savory pie is basically a complete dinner encased in pastry, and quite an elegant way to have Thanksgiving leftovers (though it can be made any time of year). Serve it with gravy and cranberry sauce, or keep it light with a refreshing green salad.

Featured in: Thanksgiving Leftovers Go Beyond the Turkey Sandwich

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Ingredients

Yield:10 servings

1pound frozen puff pastry sheets, thawed, or homemade flaky pie dough
2ounces thick-slice bacon, cut into lardons
1small onion, very finely diced
2cups chopped cooked chard or other greens, squeezed dry and cooled
Salt and pepper
½teaspoon crushed red pepper flakes
2cups leftover mashed potatoes (from about 2 pounds potatoes), cooled
6ounces coarsely grated sharp Cheddar (about 2 cups)
2cups chopped cooked dark turkey meat, or a mixture of dark and white meat
2teaspoons chopped rosemary
2cups leftover mashed squash (or roasted cubes), cooled
1beaten egg, for glaze

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 400 degrees. Roll puff pastry into 2 rounds, one 12 inches in diameter, the other 10 inches in diameter. Line the bottom and sides of a 9-inch springform pan with the larger round. Refrigerate lined pan and remaining pastry round while preparing the filling ingredients.
Step 2
Put a skillet over medium heat and add bacon. Cook until barely crisp and add onion, stirring until softened, about 2 minutes. Combine bacon-onion mixture with cooked chard and season with salt, pepper and red pepper flakes.
Step 3
Layer the ingredients into the pastry: First make an even layer of the mashed potatoes, covering the bottom completely. Sprinkle with a handful of grated cheese. Mix turkey meat with rosemary and season with salt and pepper. Distribute in an even layer and sprinkle with a handful of cheese. Add a layer of chard-bacon mixture and cheese, followed by a final layer of squash and cheese.
Step 4
Fit the smaller round of pastry on top and crimp together with bottom pastry, leaving the crimped edge inside the rim. Brush top with beaten egg and cut 2 or 3 vent holes in the surface with a paring knife.
Step 5
Bake for 20 minutes, then turn heat to 350 degrees and continue to bake for 40 minutes more, or until an instant-read thermometer registers 160 degrees. Let rest 5 minutes, then carefully remove sides of springform pan. If sides of pie seem soft, bake for another 10 minutes with sides removed. Let rest for 15 minutes before serving. If desired, serve with gravy or a green salad.

Tip

The pie may be baked up to several hours in advance and reheated.

Ratings

4 out of 5

80 user ratings

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Comments

Kathy VDA7 years ago

I made this using only one regular pie crust instead of two puff pastry crusts (calories). I rolled the piecrust large enough to cover the bottom and sides of the springform pan and for the top I used the potato (reversing the order). I spread a little cheese on the top. It was sensational. The piecrust browned nicely around the sides and held everything together very well. The potato as a top crust worked very well also, golden brown and crispy.

Tld7 years ago

I made this with leftover green bean casserole and creamed corn soufle substituted instead of chard and squash, since that is what we had left over. Turned out great.

Bob7 years ago

I'm going to make this post-Thanksgiving for the third time. Hint: Hide enough left-over turkey and mashed potatoes from your family so you'll be sure of having enough.

MADD MAKS6 months ago

This was great with the following variables: 1) regular pie crust, not puff; 2) Leftover candied mashed sweet potatoes, not mashed potatoes; 3) spinach instead of chard, 4) regular pie pan, not springform. Baked 1 hour 375. A little worried it might be too dry but came out great.

u.n owen3 years ago

We love this. It’s become a tradition for the next day meal! Super easy really with the puff pastry. We now buy that ahead so we’re ready to go! Maybe the best NYT leftovers dish. Though Davids turkey soup is another good one too. That is later in the week!

Cilla4 years ago

We had already eaten up our mashed potatoes and the frozen puff pastry I had was way past date, so I eliminated that and lined the bottom with par-boiled slice potatoes. Used kale from our cold frame instead of chard. Wonderful! Will keep this one.

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